The whole month has been a soup and stew month. I am going to share some recipes that made me smile. I am currently making a crock of corn chowder and this is really great. Every recipe was made in the crock pot so I prepped the ingredients and in they went. Later that early evening I try a bowl and the rest gets container stored for my work week. I do love a nice soup for lunch in the cold weather. Let’s make some Corn Chowder.
1/2 cup diced crispy bacon
4 medium potatoes, peeled and chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup onion, chopped
3 cups chicken stock
3 cups frozen corn
1 cup shredded white cheddar cheese
2 tsp salt
1 tsp ground black pepper
2 cups heavy cream
2 tblsp flour
1/4 tsp dried thyme
In a large stockpot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes.
Transfer to a paper-towel lined plate.
Drain all but 1 tablespoon bacon fat from stockpot
Add onion, celery and carrot to stockpot and saute on medium high, stirring occasionally, until onions are translucent, 5 to 7 minutes.
Add potatoes and chicken stock and bring to a boil.
Reduce heat (medium low), cover, and simmer until potatoes are tender, about 10 minutes.
In a small bowl, whisk cream and flour.
Stir milk mixture into potato mixture.
Add corn, cheese, cream, and bacon
Bring to a boil and cook until cheese is melted, 2 to 3 minutes
Taste and re-season with salt and pepper.